Vegan German Chocolate Cupcakes w/ Raw Coconut Pecan Caramel Frosting | Recipe is also gluten free and grain free @thespicyrd www.eastewart.com
Print Recipe Add to Collection
5 from 1 vote

German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting

These German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting are super moist and delicious. They're also vegan, gluten free, and grain free so everyone can enjoy them for a special dessert!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Gluten Free, Grain Free, Vegan
Keyword: german chocolate cake, gluten free German chocolate cake
Servings: 12 cupcakes
Calories: 466
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

Cupcakes

Frosting

  • 1 cup pecans divided
  • 1/2 cup shredded unsweetened coconut divided
  • 1/2 cup virgin coconut oil solid**
  • 1/4 cup pure maple syrup
  • 2 tablespoons raw almond butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Instructions

  • Preheat oven to 350 degrees F, and line a cupcake pan with 12 liners.
  • Combine almond and coconut flour, cocoa powder, brown sugar and salt in a mixing bowl, and stir with a fork until well combined.
  • Place dark chocolate in a small microwave safe bowl, and melt in microwave for ~ 3 minutes, checking/stirring every 1 minute until melted.
  • Add melted chocolate, applesauce, melted coconut oil, and vanilla extract to dry ingredients, and stir well with a fork or mixing spoon until ingredients are well combined.
  • Spoon batter in to cupcake liners (it will be thick), then bake for 20-25 minutes, or until done.
  • Remove cupcakes from oven and allow to cool completely before frosting.
  • Make the frosting, while the cupcakes are baking, by combining 1/2 cup of the pecans, 1/4 cup of the shredded coconut, solid coconut oil, maple syrup, almond butter, vanilla extract, and sea salt in a food processor. Pulse mixture until ingredients are well combined, and nuts are finely chopped. Note: the frosting should have a chunky texture, as opposed to being smooth.
  • Removed frosting from food processor, and set aside, then clean food processor, and place remaining coconut and pecans in processor, and pulse until nuts are lightly chopped.
  • Once cupcakes have cooled completely, spread the frosting on top, then sprinkle nut/coconut mixture on top for garnish.

Notes

*Use a dark {vegan} chocolate that is 70% cacao or higher. **VIrgin Coconut Oil has a melting point of ~75 degrees F, so make sure the room temperature is at 75 or below, otherwise your frosting will melt!

Nutrition

Serving: 1cupcake | Calories: 466kcal | Carbohydrates: 34g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Sodium: 170mg | Potassium: 202mg | Fiber: 6g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 1.7mg